Triple-chocolate Easter roulade
- Esther Clark
Save recipe
Serves 10
More effort
Prep: 50 mins
Cook: 30 mins
plus chilling and setting
A star rating of 4.2 out of 5.10 ratingsRate
loading...
Make this deeply rich roulade for Easter Sunday – it's almost like a cross between a cake and a brownie
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
vegetable oil
for the tin
-
150g dark chocolate
chopped
-
5 eggs
-
150g golden caster sugar
-
2 tbsp cocoa powder
plus extra for dusting
-
110g white chocolate
chopped
-
1 tsp vanilla bean paste
-
250g mascarpone
-
200ml double cream
For the topping
-
200ml double cream
-
200g milk chocolate
chopped
-
1 tbsp golden syrup
-
a mixture of mini chocolate eggs
to decorate
-
white and dark chocolate bars
roughly chopped or broken up, to decorate
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal680
- fat52g
- saturates31g
- carbs41g
- sugars40g
- fibre2g
- protein10g
- salt0.4g
Ad
Method
-
step 1
Heat the oven to 180C/160C fan/gas 4 and lightly oil a 33 x 23cm swiss roll tin. Line the base and sides with baking parchment, then lightly oil again. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (ensuring the base of the bowl doesn't touch the water), or in 20-second bursts in the microwave. Set aside to cool slightly.
-
step 2
Separate the eggs, putting the whites in one large bowl and the yolks in another. Whisk the whites to stiff peaks using an electric whisk – they should hold their shape. Tip the sugar into the yolks and whisk until the mixture is pale. Fold the melted dark chocolate into the yolk mixture, then loosen the chocolate mixture by folding in two big spoonfuls of the whipped egg whites. Add the remaining whipped egg whites, cocoa and ¼ tsp salt, and gently fold everything together to combine, being careful not to knock out the air. Spoon the batter into the prepared tin and bake for 18 mins. Remove from the oven and leave to cool until warm.
-
step 3
While the sponge is still warm, gently roll it up into a spiral (with the baking parchment inside) from one of the short ends. Leave to cool completely, still rolled up (this will make it easier to roll once it's been filled). Melt the white chocolate as you did the dark, then leave to cool for 10 mins. Whisk together the vanilla, mascarpone, double cream and melted white chocolate until the mixture is thick and spoonable.
-
step 4
Place the rolled-up roulade on a sheet of baking parchment and carefully unravel. Remove the original baking parchment, then evenly spread the mascarpone and white chocolate filling over the sponge, leaving a small border around the edges. Using the parchment to guide you, roll the roulade back into a spiral and chill for 20 mins.
-
step 5
For the topping, heat the double cream in a small pan over a low heat until steaming. Tip the milk chocolate into a heatproof bowl with the golden syrup, then pour over the hot cream. Leave to stand for a moment, then stir everything together until melted together and smooth. Sit the roulade on a wire rack set over a baking tray and gently spoon the ganache over the top so it drips down the sides. Top the roulade with the mini chocolate eggs and pieces of chocolate, then leave to set slightly before cutting into slices. Will keep covered and chilled for up to 24 hrs.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.2 out of 5.10 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...